Description
A delicious raspberry poke cake made with white cake mix, raspberry gelatin, and topped with Cool Whip and shredded coconut.
Ingredients
Scale
- 1 box white cake mix
- 1 box raspberry flavored gelatin (Jello) (3 oz.)
- 2 cups hot water
- 1 jar raspberry preserves (10 oz.)
- 1 tub Cool Whip, thawed (8 oz.)
- 1 bag shredded coconut (7 oz.)
Instructions
- Bake the cake according to package directions using a 9×13-inch baking pan.
- After the cake has baked, remove from the oven and allow to cool for 30 minutes.
- Using the handle end of a wooden spoon or a meat fork, poke cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into the cake. There is no set number of holes, but you want plenty of places to fill.
- Mix the raspberry gelatin with 2 cups of hot water until dissolved.
- Pour the Jello evenly over the cake, trying to fill the holes as much as you can.
- In a small bowl, microwave the raspberry preserves until easy to spread, about 30 seconds.
- Pour the preserves over the top of the cake and spread evenly.
- Top with Cool Whip.
- Sprinkle the shredded coconut over the top.
- Refrigerate for at least 4 hours before serving.
- Store leftovers in the refrigerator.
Notes
- For best results, allow the cake to chill overnight.
- This cake is perfect for summer gatherings or potlucks!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 30g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg